Koreans have a way with marinated beef that is a culinary wonder. Thin slices of meat are marinated in a salty and sweet marinade and then grilled to create charred slices that are eaten with plain white rice, in lettuce wraps, or as a major component in other dishes like bibimbap.

Bulgogi – Korean Grilled Beef

This classic Korean classic that is easy to make. Thin slices of ribeye steak are tenderized for 30 minutes in a wonderful soy-based sweet marinade and then cooked to crispy perfection in a hot pan or on a grill.

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Course: Lunch, Main Course

Cuisine: Korean

Prep Time: 15

Cook Time: 10

Marinate: 30

Total Time: 55

Servings:

Author: My Hungry Traveler

Equipment

Food Processor or blender
Large cast iron skillet
Gallon freezer bags

Ingredients

1½ lb Boneless ribeye steak, cut across the grain into ⅛-inch slices
¼ cup Light soy sauce
½ medium Asian or bosc pear, peeled and cored, or 1 tbsp mirin
4 cloves Garlic, peeled
½ inch Ginger root, peeled, sliced, and crushed
¾ cup Onion, peeled and roughly chopped
1 Scallion, roughly chopped
1 tbsp Brown sugar
1 tbsp Sesame oil
1 tsp Black pepper
1 tsp Toasted sesame seeds
6 Thin slices peeled carrot

US Customary – Metric

Instructions

Marinate Beef – Combine garlic, ginger, pear, and onion in a food processor and process into a smooth paste. Transfer to a ziploc bag and add the rest of the ingredients, including the meat. Seal and massage to be sure everything is covered. Refrigerate for at least 30 minutes.
Cook – Heat a large skillet over high heat. Add meat and juices to the skillet and cook until the liquid has boiled away and the meat has started to brown around the edges. Sprinkle sesame seeds on top and serve hot from the pan.